Zuppa di zucchine e basilico – Courgette and basil soup recipe
COURGETTE AND BASIL SOUP
This soup is simple to prepare and light and delicate in taste, with the freshness of courgettes (zucchini) and basil. Liz cooks it when my friend Paolo has a glut of courgettes in his allotment and she usually makes lots to freeze in batches. It is delicious for all the family, and was ideal when my girls were babies. Serve as a starter or with good bread as a light meal.
Serves 4
4 tbsp extra virgin olive oil, plus extra to drizzle
1 small onion, roughly chopped
600g/1lb 5oz courgettes (zucchini), thickly sliced
200g/7oz potatoes, peeled and cut into chunks
750ml/1 pint 6fl oz/3 cups vegetable stock
freshly ground black pepper
a handful of fresh basil leaves
30g/1oz Parmesan, grated
Preparation instructions:
Heat the extra virgin olive oil in a medium saucepan, add the onion and courgettes and cook on a medium heat for about 5 minutes. Add the potatoes, stock and some black pepper, increase the heat and bring to the boil. Reduce the heat and simmer gently for 20 minutes.
Remove from the heat and stir in the basil, then blend until smooth. Stir in the Parmesan, heat through if necessary and serve drizzled with extra olive oil.
Recipe from the “Gennaro: Let’s Cook Italian: Favourite Family Recipes” cookbook by Gennaro Contaldo.